Recipe from Canadian Living Magazine.
Top crust – hand cut, free form leaves.
Also for the rim.
Served with whipped cream.
I’ve made this recipe for years. I think it was from an early 1980’s Canadian Living Magazine.
4 cups fresh blueberries
3/4 cup sugar
4 tablespoons all-purpose flour
1/2 tsp cinnamon (optional)
2 tablespoons melted butter
1 tablespoon lemon juice (fresh)
pastry for double crust
Line pie plate with pastry.
Mix together blueberries, 3/4 cup sugar, flour and cinnamon (if using)lemon juice and melted butter; pour into pie crust. Cover with pastry and cut a few slashes in top; or cut pastry into strips and prepare lattice top. Seal edges well and flute. Brush lightly with milk and sprinkle with
sugar. Bake in 425°F oven for 15 minutes, reduce heat to 350°F and bake about 40 minutes longer or until crust is golden.
2 cups all purpose flour
3/4 teaspoon salt
1/3 cup butter
1/3 cup lard (or shortening- Crisco)
5 to 6 tablespoons of ice water
(note: if using for a sweet pie, add 1 or 2 teaspoons of sugar.)
Mix flour with salt, and cut in butter and lard.
(Use a box grater and grate the butter /lard into flour.)
Add ice water and stir with a fork until pastry comes together. Form in to a ball and cut in two pieces. Form each into a round flat disc and refrigerate for 1 hour.